These bakery-style oat flour blueberry muffins have tall domed tops, a buttery crumb topping, and a soft, tender crumb. Made with oat flour and less sugar than traditional muffins, they still feel like something you’d grab at a coffee shop. Perfect for breakfast, brunch, or a make-ahead snack.
If you’re looking for a more flexible base recipe, I also have a customizable oat flour muffin recipe that lets you swap in different fruits, mix-ins, and toppings depending on what you have on hand.
Blueberry muffins are my kids’ favorite, so I wanted to create a bakery-style version we could make at home — one that feels special but doesn’t rely on bakery-level sugar to taste good.
Here’s why this bakery-style blueberry muffin recipe has become a go-to in our house.
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Why You’ll Love This Recipe
- Tall, bakery-style domes with a soft, tender crumb
- Buttery crumb topping that adds classic coffee-shop texture
- Made with oat flour, but still light and fluffy
- Less sugar than traditional bakery muffins, without sacrificing flavor
- Kid-approved and freezer-friendly for easy breakfasts and snacks
Ingredients and Substitutions
- Oat flour: Finely ground oat flour works best for a light, bakery-style texture.
- Blueberries: Fresh or frozen both work well. If using frozen blueberries, add them straight from the freezer to prevent streaking.
- Sugar: Any granulated sugar works here. A sugar-free alternative can be used, but texture may be slightly less tender.
- Yogurt: Adds moisture and helps keep the muffins soft. Greek yogurt or a thick dairy-free yogurt both work well.
- Butter & oil: This combination creates a rich flavor with a soft crumb. You can use all butter if preferred, but the muffins may be slightly denser.
- Milk: Any milk works, including dairy-free options like almond or oat milk.
How to Make Oat Flour Blueberry Muffins
- Make the crumb topping first and chill it while you prep the batter.
- Whisk the dry ingredients, then mix the wet ingredients separately.
- Combine gently to avoid dense muffins, then fold in the blueberries.
- Divide the batter evenly, top with chilled crumbs, and bake until domed and golden.
How to Get Tall, Bakery-Style Muffins with Oat Flour
Oat flour behaves differently than wheat flour, so getting tall, bakery-style muffins comes down to structure and lift rather than gluten development.
- Use finely ground oat flour. A fine texture creates a lighter batter and helps the muffins rise instead of spreading.
- Add a small amount of cornstarch. Cornstarch lightens the crumb and gives oat flour muffins extra lift, helping them bake up taller and less dense.
- Mix just until combined. With oat flour, overmixing won’t make muffins tough, but gentle mixing helps preserve air for a lighter texture.
- Bake in the upper third of the oven. This encourages quicker rise and better doming before the muffins set.
- Fill the muffin cups generously. Fuller cups promote upward lift and classic bakery-style tops.
These small adjustments make a noticeable difference when baking muffins with oat flour.
Crumb Topping Tips
- Use melted, slightly cooled butter. Melted butter makes the crumb topping quick and easy to mix, but let it cool for a minute or two before combining. If the butter is too hot, it can turn the topping into a paste instead of loose crumbs.
- Chill the crumb topping before using. Cold crumbs hold their shape better in the oven and bake up more defined.
- Break it up just before baking. Use your fingertips to create uneven pieces so the topping looks bakery-style instead of sandy.
- Don’t overload the muffins. This recipe uses less crumb topping than most to keep the sugar down, but still adds plenty of buttery sweetness and crisp texture.
FAQs
Yes. Homemade oat flour works well as long as it’s blended very fine. For tips on texture, measuring, and common mistakes, see my complete guide to baking with oat flour.
Absolutely. Add them straight from the freezer and fold in gently to prevent excess moisture and color bleeding.
Flat muffins are usually caused by coarse oat flour, underfilling the muffin cups, expired baking powder or baking soda, or baking too low in the oven. Using finely ground oat flour, fresh leavening, and placing the pan in the upper third of the oven helps encourage better rise.
Short on time? Use the AI tool below for a quick recipe summary before you bake.
📖 Recipe
Oat Flour Blueberry Muffins (Bakery-Style with Crumb Topping)
Ingredients
Crumb topping (optional)
- ⅓ cup oat flour
- 3 and ½ tablespoons brown sugar
- 1 and ½ tablespoons butter melted
- ⅛ teaspoon cinnamon
- ⅛ teaspoon salt
Muffins
- 2 and ½ cups oat flour*
- ⅔ cups sugar* any granulated sugar or sugar-free sweetener will work
- ⅓ cup cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ¾ cup milk
- ½ cup yogurt
- ¼ cup butter melted
- 2 tablespoons olive oil or canola oil or vegetable oil
- 2 teaspoons vanilla extract
- 1 and ½ cups blueberries
Instructions
For the Crumb Topping
- In a small bowl, whisk to combine the oat flour, sugar, cinnamon, and salt. Pour in the melted butter and mix with a fork until crumbs form. Chill in the refrigerator while you continue with the muffins.
For the Muffins
- Preheat the oven to 375ºF and position the oven rack in the upper third of the oven — not all the way at the top, but higher than the center. Baking the muffins in the upper area helps them rise better and brown evenly on top. Line a standard 12-cup muffin tin with paper liners and spray the liners with non-stick spray.
- Whisk the oat flour, sugar, cornstarch, baking powder, baking soda, and salt in a large mixing bowl. Set aside.
- In a separate bowl, whisk together the eggs, milk, yogurt, butter, olive oil, and vanilla extract until smooth.
- Pour the wet mixture into the dry mixture and stir with a large spoon or spatula until everything is well incorporated. Fold in the blueberries.
- Distribute the batter evenly among the 12 muffin cups (a cookie scoop works well for this).
- Remove the crumb topping from the fridge and gently break it up with your fingertips, then sprinkle it evenly over each muffin. Bake for 16-18 minutes or until a toothpick inserted into the center of a muffin comes out clean (or with a few moist crumbs).
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- If you enjoyed these, please leave a star rating in the recipe card — it helps others and makes my day! Thank you!
Notes
- Oat Flour- Oat flour is sold in stores, but it’s also super easy to make at home. Simply blend old-fashioned oats in a high-speed blender until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an air-tight container for up to three months. For more tips on baking with oat flour, see my oat flour guide.
- Sugar- I used half regular sugar and half brown sugar. Any granulated sugar or sweetener will work for the recipe.
- Storage- Store your muffins covered at room temperature for 2-3 days or in the refrigerator for up to a week.
- Nutrition information includes the crumb topping.
Nutrition
More Oat Flour Muffins to Try
- Healthy Peach Oat Flour Muffins- loaded with peaches and topped with a light cream cheese topping
- Oat Flour Muffins with Cranberry and White Chocolate- a bakery-style option with a pop of tart flavor and creamy white chocolate
- Chocolate Banana Protein Muffins (with Oat Flour)- a healthier, chocolatey option made with oat flour
If you try these oat flour blueberry muffins, I’d love to hear how they turn out for you. Leaving a star rating or comment truly helps and lets others know what to expect. And if you’re baking with oat flour often, be sure to check out the other oat flour muffin recipes linked above for more bakery-style favorites made a little lighter.
— Crystal
Jenny says
I made these for my family and they loved them! They didn't even know they were made with oat flour. Thank you!